The curious name of this dish already catches your attention when you hear it for the first time. Traditional production from Jaén, especially from the area of andujarit is one of those lifelong recipes that lovers of cooking from yesteryear fall in love with, of stews and majadosof using the ingredients of the land to create a humble, but incredibly tasty dish.
And, like any traditional recipe, in each house it is prepared with a particular touch, often without following a fixed recipe, everything a bit by eye, and passing the technique from generation to generation in each family. Its basis is simple: prepare a pestle to the mortar With previously fried ingredients, the rabbit meat is browned and the whole thing is stewed until leaving a thick sauce to dip a lot of bread.
We have read different versions and at home we have followed our intuition a bit based on all of them. We recommend don’t give up liver of the animal, even if it is optional, as it adds an incredible flavor to the sauce, and is fully integrated. If you don’t have dry pepper, you can use ñoras, or chorizo pulp -although it will give it another nuance-, or simply good paprika.
Season the rabbit with salt and pepper and let it warm. Cover the bottom of a large casserole or frying pan with oil and fry three garlic cloves without skin and the bay leaf over a low heat. Now remove and fry the bread (use more or less slices According to the size) on both sides, the liver and the dry pepper, if we have it, being careful not to burn it.
Put everything in the mortar (except the bay leaf) with the other peeled raw garlic, a good glob of coarse or normal salt, vinegar and paprika, if we don’t have dry pepper or ñora. Work everything with the mallet little by little until you have a uniform mashing, with some chunks to give it more texture. You can use a food processor or blender if you don’t have a mortar.
Meanwhile, brown the rabbit well on both sides in the same pan. Water with the wine and, when the alcohol evaporates, reincorporate the bay leaf, add the rosemary and throw the majado, mixing well. Cover with a little water, without soaking it too much, bring to a boil, cover and lower the heat. Cook over low heat until tender and the sauce has reduced.
To thicken well, remove the lid halfway through cooking, and watch the liquid level. The final time will depend on the type of rabbit and the size of the pieces.
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With what to accompany the rabbit to the guilindorro
In addition to having good bread with a generous crumb, this rabbit asks for a also field accompaniment and mount as some marinated potatoes in the oven or the infallible French fries, although a simple white rice or, why not, couscous would also go well. We are left wondering what “guilindorro” means, but we will repeat the dish often at home.
In DAP | rabbit with garlic
In DAP | Chicken and rabbit tojunto